Directions

1. Preheat the oven to 180c.

2. Mix the linseed with the baking powder, a pinch of salt, and the yeast.

3. Add the eggs and mix to a thick paste. It will thicken over time. 

4. Add water - mix half boiling and half cold to achieve the correct temperature. If you're making rolls, leave the mix for around 10 minutes - this will allow it to thicken to the point where you can handle the dough.

5. Pour the mix into a lined oven proof dish or silicone mould. If you're making rolls, use wet hands to form mounds of dough on a tray lined with greaseproof paper. Watch the video at the bottom of this page to see how we do it.

6. Bake for about 45 minutes (or 20-25 minutes for rolls) until it is firm to touch. Times will vary depending on your oven. For a crunchy crust, remove the bread from the greaseproof or mould and pop it back in the oven on a baking tray for 5 minutes.